1 each Whole wheat baguettes (17 inch), ends trimmed, each cut into 20 diagonal slices
3 cups Fresh basil, chiffonade
Creamy White Bean & Roasted Garlic Spread:
Garlic with oil; place on sheet of foil. Fold to make packet. Bake in 350ºF (180ºC) standard oven 30 min. or until tender. Remove garlic from foil; mash garlic. Cool.
Beans in food processor until smooth. Add cream cheese, garlic and pepper; process until smooth. Refrigerate until ready to use.
Smoky Tomato Jam:
Oil in skillet on medium-low heat. Add onions and garlic; cook 5 to 10 min. or until tender. Add remaining ingredients; mix well. Bring to boil on medium-high heat; simmer on medium-low heat 20 min., stirring occasionally. Transfer to clean bowl. Refrigerate until ready to use.
For each serving:
2 baguette slices until lightly toasted. Spread each slice with 1 Tbsp. (15 mL) Creamy White Bean & Roasted Garlic Spread; top with 1-1/2 tsp. (7 mL) Smoky Tomato Jam and a pinch of basil.